1915 1-2-3-4 Cake Recipe 

I’m really happy that you are being sponsored by square space. You work way to hard and I’m sure this has been very expensive over these 10 years.

I’m sure you’re aware of this technique, but, if you toss the fruit in flour before incorporating it into the mix, they will not settle to the bottom......love your Sunday videos! Thank you so much!

I make this recipe all the time using one-fourth of each ingredient to make a small single layer snack cake. My favorite adds are re-hydrated dried figs, chopped walnuts, and a spice mix.

It look lovely and you two make it seem like a very tasty cake. I love when Jules shows up at the end; that's the best part!

My Nana made this using a Bundt pan. Thanks for sharing!

Yeah! This recipe is in my mom's cookbook. She and family members made this cake regularly in Oklahoma. Good memories. Thank you.

Some chefs like Edna Lewis felt that most brands of baking powder had a metallic taste and much preferred the flavor of the baking soda/cream of tartar blend. I'd guess that maybe the people at the Five Roses felt the same way.

I’ve read some criticism of commercial baking powders - the addition of aluminum giving baked goods an off-flavor. Scott Peacock makes homemade baking powder from Edna Lewis’s recipe (which is just baking soda and cream of tartar) and I follow his advice. Maybe even back then, they didn’t like that off-taste.

PLEEEEAAAASE do that Pork Cake! And thank you for another great recipe - will definitely try this. I would try that pork cake too, just to be able to say I made it out of a porker!

My mother-in-law made this cake in the summer down at the cottage. She used a tube pan, added a little lemon flavor and sprinkled powdered sugar on top. Wonderful cake!

I grew up with my mom making this cake. It was our go to vanilla cake and we never needed a recipe! 🌸

My mother made 1-2-3-4 Cake from memory when I was growing up. She would do a 2 layer with a dark chocolate butter cream frosting. Really enjoy the show!

I love how all of these pre-WWII recipes come sans any baking instructions. Prior to the war, during the depression years, accurate home ovens were kind of a luxury item. They did exist. But, not every house had one and very, very many had the old style wood burning ones. Especially, in cold climates (hey, Ontario) where the oven kept the kitchen warm on top of doing the cooking. The cook would usually understand their oven better than the publisher could and would know whether the oven was ready to bake or not by sticking their hand in to see how hot it felt to them. Crazy as it may seem, that's pretty much how every home cook 100 years ago detected oven readiness and this is probably why none of these recipes come with a normal set of instructions. Mom usually knew her kitchen better than a chef working for a magazine did.

Our family s favorite birthday cake. Split the layers and spread with apricot jam. Yum!

I just did it! But I mistakenly used 1 extra cup of flour. Added 4 TSP of baking powder, 1 TSP of baking soda and some fruit and raisins soaked on rum. Smells so lovely. My mom used to bake us a cake like this one every week and this aroma transported me. I think grounded cinnamon or cardamom will work nice too or use strong coffee instead of milk. Thank you, I love this old recipes, are so natural and easy to follow. Regards from Guatemala 💖

I love your liquid measuring glass

You are a great team, great hosts and great maker/creators/chefs - so a great cake is just in order! 😎👍👍🙏THANK YOU!

I've always loved 'cleaning' the cake bowl after mixing.............

This looks lovely. I think I might actually make this (and add some orange or lemon zest).

One of my favorite dishes!!! 😉👍